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Brasserie Dupont, in Belgium. They only give tours four times a year. Fortunately for me, one of those dates happened to coincide with my vacation there last year. Despite infrequent tours, it was just a small group. One of the family members led the tour; he spoke decent English, and...

Thanks for the quick replies. I took a sample; it's down to 1.008 and tasty. I'll give it a few weeks for the yeast to do the rest of their thing...

I need some help! I made the original recipe, except I pitched two vials of WLP565 (no time to wait for a online order of 3711). OG was around 1.060, ambient temp is 82. Fermentation slowed after only 3 days, so I pulled a sample and it measured 1.010. I added the sugar the next day. The...

I use sanitized ice and it works well. The day before, I boil water, pour it into sanitized tupperware, and freeze. Easy. I get large 1/4 - 1/2 qt ice cubes that cool my wort fast. I also put the kettle into a sink of ice water at the same time. This isn't quite as easy and effective as...

Has anyone brewed that Blackberry Porter recipe from BYO mentioned above? How is it? I'm probably going to give it a try soon. Stupid question though - are the hops added 15 min into the boil, or with 15 min remaining? IBUs seem way to low if they're only boiled 15 min, but I thought I'd ask...

I'm just starting to formulate my own recipes, and I’m going to try an experiment with hops. I’m going to prepare enough wort to divide into three 2.5 gal batches (plan to yield 2.5 gal ea). I’m going to try a different hops schedule in each. I’ll probably do this as a partial mash to save...